Mango Chicken Salad
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied or divided by 2. This recipe keeps well and is better the second day. Serve with a 2-ounce whole grain or gluten-free roll.
Ingredients
| 4 cup Water |
| 16 ounces Boneless, skinless chicken breast |
| 2 Large stalk Celery, raw (diced) |
| 1 medium Mangos, raw (peeled and diced) |
| 1/2 medium Red bell peppers (diced) |
| 1/4 cup, slivered Almonds |
| 2 Tbsp. Fresh dill |
| 1/2 cup Reduced fat mayonnaise |
| 2 Tbsp Orange juice |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Gently add the chicken breasts and poach for about 10 - 15 minutes depending on the thickness of the breasts. It's best to use a instant thermometer and remove the breasts just as they reach 160°F.
Let the chicken rest for about 5 - 10 minutes. When they are cool, cut them into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.
Remove the chicken from the fridge and add the diced celery, mango, red bell pepper, almonds, mayonnaise, dill, orange juice, salt and pepper. Fold the salad together gently and chill for another 15 minutes (or overnight). Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a simple and quick salad that’s great for day to day use but will be a hit at your next picnic.
The combination of the mango and dill gives the salad a bright, sunny flavor. It’s best to use only fresh dill as it is the one herb that’s pretty terrible dried. There’s just not much use for dried dill other than to make pickles (and that’s not as good as using fresh). If you don’t have fresh dill, it’s better to choose another herb. The best choice for dried would be tarragon, but you won’t need much. Start with 1/4 teaspoon (but 1/2 teaspoon would be the most you would need). Thyme would also be a great choice fresh and a fair choice for dried.